French Onion Omelette
User Reviews
5
French Onion Omelette
Description
This recipe begins by slowly sweating and simmering sliced onions in a non-stick pan with low-sodium beef broth, tarragon, and ground black pepper. The liquid reduces over 10 to 15 minutes, intensifying the onion's natural sweetness. Once cooked and drained, the onions are set aside.
Separately, eggs are beaten with water and salt, then poured into a prepared pan coated lightly with cooking spray. The eggs cook covered over medium heat until mostly set but still slightly moist on top. The cooked onions are spread over one half of the omelette, followed by a layer of thinly sliced or shredded Swiss or Gruyere cheese.
The omelette is carefully folded over the filling and covered to cook additional minutes until the cheese melts and the omelette is cooked through. This creates a soft-textured egg with a sweet-savory onion and melted cheese filling.
It is a suitable dish for breakfast, brunch, or a light meal featuring layered flavors of caramelized onion and nutty cheese within tender eggs.
Ingredients
- 1 onion halved and sliced thin
- ½ c beef broth (we prefer low sodium)
- 1/8 tsp tarragon
- dash black pepper ground
- 5 egg
- 1 Tbsp water
- ½ tsp salt
- 2 oz swiss cheese sliced or shredded, or Gruyere cheese
Instructions
- In a medium, non-stick frying pan heat onions until they begin to sweat. Add broth, tarragon and pepper. Cover and simmer onions until golden and all the liquid has evaporated, 10-15 min.
- Remove onions from pan.
- Beat together eggs, water and salt.
- Once the onions have been removed from the frying pan, coat the pan with a little cooking spray.
- Pour eggs into the pan, cover, and cook over medium heat until the eggs are firm 5-7 minutes.
- Once the top of the eggs is no longer runny, distribute onions over half of the eggs. Layer the cheese over top of the onions.
- Carefully fold the non-onion and cheese half over the filling.
- Cover, and cook for an additional 2-3 minutes, until cheese is melted.
User Reviews
Overall Rating
5
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